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undergraduate thesis
Proizvodnja i svojstva škrobnih citrata
2023. urn:nbn:hr:109:972262
Prološčić, Emilija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Prološčić, E. (2023). Proizvodnja i svojstva škrobnih citrata (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:972262

Prološčić, Emilija. "Proizvodnja i svojstva škrobnih citrata." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:972262

Prološčić, Emilija. "Proizvodnja i svojstva škrobnih citrata." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:972262

Prološčić, E. (2023). 'Proizvodnja i svojstva škrobnih citrata', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:972262

Prološčić E. Proizvodnja i svojstva škrobnih citrata [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:972262

E. Prološčić, "Proizvodnja i svojstva škrobnih citrata", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:972262

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Metadata
TitleProizvodnja i svojstva škrobnih citrata
Title (english)The Production and Properties of Starch Citrates
AuthorEmilija Prološčić
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2023-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob je polisaharid građen od amiloze i amilopektina. Primjena nativnog škroba ima nekoliko nedostataka, stoga se primjenjuju različiti postupci modifikacije (kemijski, fizikalni, enzimski ili njihova kombinacija) kako bi se poboljšala njegova svojstva. Među češće korištenim postupcima modifikacije ističu se kemijski postupci. Ovaj završni rad će prikazati postupak modifikacije škroba primjenom limunske kiseline uz naglasak na različite metode procesa modifikacije i svojstva dobivenih škrobnih citrata.
Abstract (english)
Starch is a polysaccharide made of amylose and amylopectin. The use of native starch has several disadvantages, therefore various modification procedures (chemical, physical, enzymatic or their combination) are applied to improve its properties. Among the most frequently used modification procedures, chemical procedures stand out. This final thesis will present the process of starch modification using citric acid with an emphasis on different methods of the modification process and the properties of the obtained starch citrates.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:972262
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-07-06 10:39:00